Creamy Lentil Butternut Squash Soup
Prep Time
15 minutes
Prep Notes
Sautéing the vegetables first brings out the sweetness in this dish! This recipe makes a lot, so freeze some for enjoying later.
Cooking Time
90 minutes
Yields
12 servings
Ingredients
1 cup dry red lentils
1 pound butternut squash, halved, seeded, peeled, and cut into ¾ inch pieces
2 ½ cups vegetable or chicken broth
2 cups water
3 medium carrots, chopped (1 ½ cup)
2 stalks celery, sliced (1 cup)
1 large onion, chopped (1 cup)
2 cloves garlic, minced
1 tsp cumin
¼ tsp ground turmeric
¼ tsp black pepper
salt to taste (about 1/2 tsp)
olive oil (optional, see below)
1/2 - 1 cup almond milk (optional)
Toasted pepitas for garnish
Directions
- In large sauce pan, heat olive oil. When oil is hot, add onions, celery, carrots, and garlic. Sauté vegetables until onions are translucent (about 5 minutes).
- Add spices and cook 2 minutes more.
- Add butternut squash, broth, water, and lentils.
- Cover and cook on low heat 1 1/2 hours or until squash and carrots are very soft.
- Transfer two cups of soup to a blender and blend until smooth. Transfer to separate container. Continue until all of the soup mixture is pureed. If you prefer a thinner consistency, add almond milk to thin the soup. Season with salt and pepper. Return soup to pot to reheat if necessary.
- If not ready to use, reheat just before serving.
- Garnish each bowl with a sprinkle of toasted pepitas.
Unused Content: